2013/03/05 by Fatemeh Rezaei, Rezaei, Fatemeh, Davood Bakhshi +7
Agricultural and Biological Sciences · Nursing · #Antioxidant capacity #Bee Products Chemical Analysis #Fatty acid #Hazelnut #Nuts composition and effects #Peanut Plant Research Studies #Protein #Total phenol
paper · pdf · doi:10.5073/jabfq.2014.087.016
openalex publication_date 2013/03/05 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Hazelnut (Corylus avellana L.) is one of the most important nuts rich in valuable nutrients. In this study chemical composition of Two Iranian native varieties namely ‘Pashmineh’ and ‘Garche’ and four imported varieties, ‘Ghafghaze’, ‘Zakatala’, ‘Ronde dupimont’ and ‘Fertile decotard’ were taken under investigation. The main fatty acid in hazelnut varieties were oleic (71.02%) and linoleic acid (14.45%). The hazelnut varieties showed oil content in a range from 53.36% to 63.5%; protein, 16.03-23.26%; energy, 653.4-707.65%; ash, 2.46-3.5%; carbohydrate, 13.16-20.14%; total phenolic content, 6.4-16.42 mg GAE /g; antioxidant capacity, 57.17-72.38%; oleic acid, 64.17 - 81.34%; Linoleic acid, 10 –21.07%; Linolenic acid, 0 – 2%; myristic acid, 0 – 0.5 %; stearic acid, 0 – 7.8%; eicosenoic acid, 0 – 1.69%; palmitic acid, 0.49 – 9.61%; palmitoleic acid, 0 – 1.6 % and behenic acid, 0 – 0.25%.